Survival of salmonellae during pepperoni manufacture. Smith, J. L., Huhtanen, C. N., Kissinger, J. C., & Palumbo, S. A. Applied Microbiology, 30(5):759–763, November, 1975.
abstract   bibtex   
Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual commercial 15 to 30-day drying period. Salmonella dublin was present in all products, fermented or unfermented, after 42 to 43 days of drying. At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.
@article{smith_survival_1975,
	title = {Survival of salmonellae during pepperoni manufacture},
	volume = {30},
	issn = {0003-6919},
	abstract = {Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual commercial 15 to 30-day drying period. Salmonella dublin was present in all products, fermented or unfermented, after 42 to 43 days of drying. At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.},
	language = {eng},
	number = {5},
	journal = {Applied Microbiology},
	author = {Smith, J. L. and Huhtanen, C. N. and Kissinger, J. C. and Palumbo, S. A.},
	month = nov,
	year = {1975},
	pmid = {951},
	pmcid = {PMC187268},
	keywords = {Animals, Cattle, Fermentation, Food Contamination, Food Handling, Food Microbiology, Hot Temperature, Hydrogen-Ion Concentration, Meat, Salmonella, Salmonella typhimurium, Swine},
	pages = {759--763},
}

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